 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A really good hearty soup! A sprinkle of parmesan on the top finishes it off nicely. :) Ingredients:
2 tablespoons butter |
1 onion, chopped |
2 cloves garlic, minced |
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart) |
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes |
3 cups vegetable stock |
3 cups water |
1 3/4 teaspoons salt |
1/4 teaspoon fresh-ground black pepper |
1/2 cup grated parmesan cheese |
Directions:
1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the garlic, broccoli stems, potatoes, stock, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
3. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
4. ENJOY! :)
|
|